Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Wash and dry the fresh produce. Snap off and discard any stem ends of the green beans. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a large bowl, combine the sweet chili sauce, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add half the rice flour (you will have extra); toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes or until browned and cooked through. Turn off the heat. Carefully add the cooked chicken (discarding any excess oil from the pan) to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the dressed chicken and cooked broccoli. Garnish with the sesame seeds. Enjoy!